Taro braised rice
Overview
I married in Chongqing and ate a lot of stewed rice (potato stewed rice, sweet potato stewed rice, pumpkin stewed rice), but I never tried taro stewed rice. On August 15th, my mother-in-law’s family will cook taro rice. I was afraid that my father-in-law and husband would not be used to it, so I improved it.
Tags
Ingredients
Steps
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Prepare the ingredients, one taro, an appropriate amount of rice, and an appropriate amount of garlic.
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Peel the taro and garlic (the taro will itch when touched, so wear gloves to prevent itching.), then cut the taro into small pieces, try to cut them into smaller pieces, otherwise it will be difficult to cook.
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Rinse the rice out of water.
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Put water into the pot, boil the water and add the rice.
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Boil the rice until it turns white, then pour it into a drain basket and let it sit for ten minutes until the water is drained.
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When the pot is hot, put the garlic into the pot and sauté until fragrant. Add the taro and stir-fry until golden brown. Add salt, monosodium glutamate and chicken essence, and stir-fry again. Then add water but not the taro.
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Pour in the rice, reduce the heat to low, slowly simmer the water, turn off the heat and let it sit for a few minutes.
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Ready to eat.
